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    Grits and Pinecones » Recipes » Appetizers

    Spinach and Goat Cheese Tartlets

    December 5, 2016 by Sharon Rigsby, Updated May 26, 2020 5 Comments

    Jump to Recipe Print Recipe
    Spinach and Goat Cheese Tartlets

    Are you looking for a delicious, festive, make-ahead and easy appetizer to serve at a Christmas or holiday party? If so, check out this incredible recipe for Spinach and Goat Cheese Tartlets.

    Nine Spinach and Goat Cheese Tartlets on a white cloth.

    Tis’ the season and I have been cooking up a storm so I can bring you lots of new menu ideas and appetizer choices this month. These yummy bite-sized morsels loaded with spinach and goat cheese are just the thing to serve at your next cocktail party or as a starter for a holiday meal.  They are simple to make, freeze beautifully and can be popped in the oven just before your guests arrive. They also make a beautiful and festive presentation when served with my Manchego and Roasted Tomato Jam Tartlets.

    Frozen pre-baked mini fillo tartlet shells are the secret to this easy mouth-watering appetizer’s success. If you have never used these delicious shells made from fillo dough, you are in for a treat. Not only are they scrumptious with the spinach filling, but you can also put just about anything in them, and they will look like an appetizer you have slaved over for hours.

    If you like this easy holiday appetizer recipe, you might also like: Easy Artichoke Stuffed Mushrooms, Brown Sugar Glazed Bacon Wrapped Shrimp and Crab Mornay. Need even more festive appetizers, check out all of my appetizer recipes here. 

    How to make easy Spinach and Goat Cheese Tartlets

    The ingredients for Spinach and Goat Cheese Tartlets include goat cheese, a package of frozen chopped spinach, a package of mini fillo shells, shallots, garlic, flour, milk, nutmeg, kosher salt, pepper, grated lemon zest or preserved lemon peel, white wine vinegar, eggs, and parmesan cheese.

    Spinach and Goat Cheese Tartlets ingredients including chopped spinach and mini fillo shells.

    If you are ready to get started making Spinach and Goat Cheese Tartlets, preheat the oven to 350 degrees F.

    Heat the butter in a skillet over medium heat. Add the shallots and cook for 3-4 minutes or until softened. Add the garlic and cook for 1 minute.

    Butter, shallots, and garlic in a skillet.

    Stir in the flour, add milk, and vinegar, cook for 1 minute and stir until smooth. Add the nutmeg, salt, pepper, goat cheese, lemon zest or preserved peel and continue cooking and stirring until the cheese has melted.

    Remove from the heat and allow to cool. Add the beaten egg and spinach and mix well

    The remaining tartlet filling added to the skillet.

    Spoon about 1 tablespoon of filling into the tartlet shells and top with a small pinch of parmesan cheese.  (If making ahead, put the filled tarts back in the tart package, cover tightly with plastic wrap and put back in the box. Will keep in the refrigerator for up to 24 hours or the freezer for one month)

    Fifteen Spinach and Goat Cheese Tartlets in the tart package.

    To bake, place the tarts on a baking sheet and bake for 15 minutes or until the filling is set. If frozen, you may need to add a few minutes to the cook time.

    Nine Spinach and Goat Cheese Tartlets in a serving tray with lemons in background.

    Serve warm.

    If you liked the recipe above, please consider rating it and leaving a comment below. Also, follow me on Pinterest, Facebook, and Instagram. And finally, to be the first to receive new notifications of new posts by email, enter your email address in the Subscribe box. Thank you so much for visiting Grits and Pinecones!

    Nine Spinach and Goat Cheese Tartlets on a white cloth.

    Spinach and Goat Cheese Tartlets

    Sharon Rigsby
    Are you looking for a delicious, make-ahead and easy appetizer to serve at a Christmas or holiday party? If so, check out this incredible recipe for Spinach and Goat Cheese Tartlets.
    4.45 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 35 mins
    Total Time 50 mins
    Course Appetizer
    Cuisine American
    Servings 30 Tartlets
    Calories 126 kcal

    Ingredients
      

    • 10 oz frozen chopped spinach thawed and squeezed dry
    • 4 oz goat cheese softened
    • 3 tablespoon butter
    • 1 shallot finely minced
    • 1 clove garlic finely minced
    • 1 teaspoon all-purpose flour
    • ¼ cup milk you can substitute half and half
    • ⅛ teaspoon nutmeg
    • ½ teaspoon kosher salt
    • ¼ teaspoon ground black pepper
    • 2 teaspoon lemon zest or finely minced preserved lemon peel
    • 1 tablespoon white wine vinegar
    • 1 large egg beaten
    • ¼ cup finely grated parmesan cheese
    • 1 pkg Mini Fillo Tartlet Shells

    Instructions
     

    • Preheat the oven to 350 degrees F.
    • Heat the butter in a skillet over medium heat. Add the shallots and cook for 3-4 minutes or until softened. Add the garlic and cook for 1 minute.
    • Stir in the flour, add milk, and vinegar, cook for 1 minute and stir until smooth. Add the nutmeg, salt, pepper, goat cheese, lemon zest or preserved peel and continue cooking and stirring until the cheese has melted.
    • Remove from the heat and allow to cool. Add the beaten egg and spinach and mix well.
    • Spoon about 1 tablespoon of filling into the tartlet shells and top with a small pinch of parmesan cheese. (If making ahead, put the filled tarts back in the tart package, cover tightly with plastic wrap and put back in the box. Will keep in the refrigerator for up to 24 hours or the freezer for one month)
    • To bake, place the tarts on a baking sheet and bake for 15 minutes or until the filling is set. If frozen, you may need to add a few minutes to the cook time.
    • Serve warm

    Notes

    Nutrition

    Calories: 126kcalCarbohydrates: 1gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.2gCholesterol: 6mgSodium: 218mgPotassium: 33mgFiber: 0.4gSugar: 0.3gVitamin A: 1150IUVitamin C: 0.2mgCalcium: 40mgIron: 0.2mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

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    Reader Interactions

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    1. Adele Aiken

      September 13, 2019 at 10:43 pm

      5 stars
      Can these be served at room temperature?

      Reply
      • Sharon Rigsby

        September 14, 2019 at 7:44 pm

        Hi Adele, yes, room temperature is fine! Hope you enjoy them!

        Reply
        • Adele Aiken

          September 14, 2019 at 8:15 pm

          5 stars
          thanks

    2. Michele

      February 26, 2019 at 9:37 am

      When do you add vinegar and why taste great without it

      Reply
      • Gritsandpinecones

        March 01, 2019 at 3:39 pm

        Hi Michele, I’m sorry I didn’t make that more clear! You add the vinegar at the same time as the milk. The vinegar just cuts the richness a bit. If you like the tarts without it, just leave it out! It’s totally fine.
        Sharon

        Reply

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have well over 50 years of experience in the kitchen, and there is nothing I like better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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